These Boozy Valentine’s Day Hot Cocoa Bombs are made with a white chocolate shell, hot cocoa mix, mini marshmallows and an alcohol infused Chocolate Banana Ganache for the perfect treat to enjoy with your sweetheart!
Boozy Valentine’s Day Hot Cocoa Bombs
We have been busy making all sorts of fun hot cocoa bombs because the kids are loving them. From our famous Grinch Hot Cocoa Bombs, Pokemon Hot Cocoa Bombs and even our Classic Hot Cocoa Bombs, we’ve been made cup after cup of hot chocolate.
Well, this time around, it’s just for the adults!
These Valentine Hot Cocoa Bombs are infused with Creme De Banana liquor giving your cup of hot chocolate a chocolate banana flavor with a kick.
If you like chocolate and banana, you are going to love these!
Hot Cocoa Bomb Tips:
- Avoid getting the candy melts wet (as in with water) or they will seize and will be ruined.
- The chocolate bombs need to be stored somewhere cool or they will melt.
- Avoid holding or touching the hot cocoa bombs for too long or they will melt in your hands.
- You can wear food safe gloves to avoid getting fingerprints on your chocolate bombs.
- To have easier control of the silicone molds and to make the chocolate come out easier, you can cut the silicone molds so that each sphere mold is by itself. You can read how to cut your hot chocolate bomb mold here.
- To make a hot plate, place a microwave safe plate inside the microwave for 30 seconds and check on it. If it’s hot enough, remove with a heat resistant mitten. If not, heat for another 30 seconds until hot.
- To store, keep them in an airtight container in fridge to avoid melting.
- You do not need to spray the silicone mold with cooking spray, the hot cocoa bombs pop right out without any extra steps.
- You can place them inside sealed bags for gift giving.
How to Use Hot Chocolate Bombs
Once your hot chocolate bomb is ready to be used, drop into 8-10 oz of hot milk or stick into the bottom of a cup and pour 8-10 oz of hot milk over the chocolate bomb.
Watch the hot chocolate bomb melt before your eyes. Stir and drink to enjoy!
You can use whatever milk you want such as whole, skim or even almond milk. We use 1% milk.
Keep in mind, use less milk if you want a more rich taste and use more milk if you want a less rich taste.
What You Need to Make Boozy Valentine’s Day Hot Cocoa Bombs
- Ghirardelli White Chocolate Melting Wafers
- Hot cocoa mix – You can use any kind you like. I prefer the Ghirardelli or Starbucks brand
- Mini marshmallows
- Valentine’s Day Sprinkles
- Dove Chocolate Hearts
- Semi sweet chocolate chips
- Heavy whipping cream
- Creme De Banana Liquor
- Small Ceramic Plate Heated Up
- Disposable Piping Bag
- Cookie sheet fitted with wax paper
- Silicone Hot Cocoa Bomb Mold – We used the 70mm for these ones.
How to Make Boozy Valentine’s Day Hot Cocoa Bombs
Start by make your alcohol infused chocolate banana ganache. This will be placed into the middle of the hot cocoa bomb.
Next, make your hot cocoa bomb shells using the melted chocolate.
Once the shells and ganache balls are made, it’s time to assemble the hot cocoa bombs.
Simply place hot chocolate mix, a chocolate banana ganache ball and mini marshmallows into one side of the hot cocoa bomb.
Using a hot plate, melt the other side and secure the two halfs together.
Top the hot cocoa bombs off with a drizzle of melted chocolate, Valentine sprinkles and a Dove chocolate heart.
When ready to use, place into a glass and pour a hot cup of milk on top. Stir and enjoy!
Boozy Valentine’s Day Hot Cocoa Bombs
Equipment
Ingredients
For The Chocolate Banana Ganache
- 1 ½ cups Semi sweet chocolate chips
- ½ cup Heavy whipping cream
- ¼ cup Creme De Banana Liquor
For The Hot Cocoa Bombs
- 1 – 30 oz Bag of Ghirardelli White Chocolate melting wafers
- 2 cups of hot cocoa mix
- 1 cup mini marshmallows
- Valentine’s Day Sprinkles
- Dove Chocolate Hearts
Instructions
For The Chocolate Banana Ganache
- Using a small pot, heat the heavy whipping cream and Creme de banana until it starts to simmer, about 4 minutes (do not boil)
- Pour the chocolate chips into a bowl and pour the hot cream over the chocolate chips
- Allow to sit for 1 minute before whisking until smooth
- Place into the fridge for about 3 hours to harden
- Using a small ice cream scooper, scoop out some ganache and mold into a ball
- Place the balls onto a wax paper lined cookie sheet and back into the fridge while you make the cocoa bombs
For The Hot Cocoa Bombs
- Place ½ cup of the white chocolate into a bowl and set aside for later
- Using a heat safe bowl, pour the remaining white chocolate into the bowl and place in the microwave for 30 second intervals. Make sure to stir the chocolate after each 30 seconds until completely melted and smooth
- Using a spoon, spoon about 1-2 tbsp of the chocolate into the mold and carefully swirl the chocolate to completely coat the inside of the mold
- Lightly shake the extra chocolate back into the bowl
- Place the coated molds into the fridge for 5-10 minutes
- Remove from the fridge and gently peel the silicone mold back away from the hardened chocolate shell
- Carefully place the mold onto the cookie sheet
- Repeat steps with remaining molds
- You should now have 8 half sphere molds
- Place the bowl of chocolate you set aside, into the microwave and melt using 30 second increments. Scoop the melted chocolate into the piping bag
Building the hot cocoa bomb:
- Scoop about 1 tablespoon of the hot cocoa mix into the bottom of half of a chocolate bomb and then place a chocolate banana ganache ball into the center
- Place about 5-8 mini marshmallows around the ganache ball
- Place the top of the shell back onto the warm warm plate to melt the edges for a few seconds and then quickly place the melted edges onto the filled shell and gently press down (so you now have a hot cocoa bomb)
- Cut the tip off the piping bag and drizzle melting chocolate over the top of the cocoa bombs
- Sprinkle the Valentine’s Day sprinkles over the cocoa bomb and place a dove chocolate heart into the center
- Allow to set before enjoying in a 8oz glass of steaming milk!
NUTRITION
Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.